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Cherry Coke Float Cupcakes

I’m sure that the Brown Eyed Baker is getting tired of me making some of her desserts! Or hopefully she’s taking it as compliment that I love what she bakes and want to try..try..try!

I have to give myself credit for attempting these. This is my other gal pals area of expertise, not mine. It actually makes me feel uncomfortable going in the kitchen and baking. I’m not sure why. I made those scallops yesterday with the avocado sauce with the scallops without one worry if it would turn out or not. I just don’t have the confidence quite yet when it comes to baking. Not sure if I’ll ever get there, but I will keep trying.

So here’s a picture of my attempt at baking these cupcakes.

I will say that they taste better than they look! I will admit that I should take a photography class to get familiar with my new camera. But along with that I think that I need to practice getting the piping of the frosting down a LOT better!

But I’ve always said that I would post my good and bad attempts. I’m putting this in between. They taste pretty good. They just don’t get the star on the looks!

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

I showed my sister and my niece the original picture from The Brown Eyed Bakers site and they both wanted to try them. Brooklyn spent the night at her house on Saturday so she dropped her off in hopes of getting to try these! My nephew came with her to try them as well. Which is the only reason he came with her! He said they tasted awesome but my frosting job was not so good! Way to make me feel good there nephew!

I will continue to work on the piping and come back with better photos with the new camera!

These are incredibly good. There were 3 out of the 12 left after I finished frosting. If you’re a cake love, these are a must try!